Steaming fish better than boiling for eliminating cyanotoxins

A group of researchers from the University of Seville has published a study that shows that steaming freshwater fish for more than two minutes reduces the presence of cylindrospermopsin, a cyanotoxin, by up to 26 percent. However, if boiled, the reduction is smaller, 18 percent, with a corresponding increase in risk for the consumer. Another important conclusion from the research was that these biotoxins pass into the water used for cooking.

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FoodFood is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...